by Yolam Ottolenghi and Sami Tamimi (2013)
"Available for the first time in an American edition and updated with US measurements throughout, this debut cookbook ... features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean."--Page 4 of cover.
the Moosewood Collective
From the Moosewood Restaurant in Ithaca, New York, presents vegetarian recipes from around the world. Includes a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment.
Richard Sax
For this collection, unmatched in the field of dessert cookbooks, Richard Sax devoted more than a decade to searching out and perfecting 350 of the world's best and most beloved home desserts. Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces. Extensive sidebars -- profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes -- make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award!
Burt Wolf
A companion book to a public television series in which the author travels across the United States and around the world, stopping in the Republic of China, Australia, Jamaica, Amsterdam, Hawaii, and many other locations.
the Moosewood Collective
From the Moosewood Restaurant in Ithaca, New York, presents vegetarian recipes from around the world. Includes a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment.